red wine

Pan-Seared Steak With Red Wine Sauce

Kosher salt, as needed

black pepper,

shallots

unsalted butter

neutral oil,

brandy,

dry red wine

beef or chicken stock,

chives

Watercress,

White Beans Au Vin

carrots,

medium shallots, chopped (about 1 cup)

Kosher salt and black pepper

cremini mushrooms,

thyme

garlic cloves, minced (about 1 tablespoon)

dry red wine,

tomato paste

cannellini

low-sodium vegetable broth

Cognac

parsley,

balsamic vinegar

Beef bourguignon

olive oil

beef trimmed,

brown onion, finely chopped

shortcut rindless bacon, halved lengthways, cut into 1cm strips

garlic cloves, finely chopped

Massel beef stock

pickling onions, peeled (see tip)

small button mushrooms

Green beans, to serve

This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

Beef Stew with Carrots & Potatoes

beef

salt

black pepper

yellow onions,

garlic,

all-purpose flour

beef broth

water

bay leaf

sugar

potatoes

Fresh chopped parsley, for serving (optional)

Preheat the oven to 325°F and set a rack in the lower middle position.

Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.

Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.

Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.

Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

Venison roast gets fall-apart tender in the Instant Pot braised with red wine. Get that cooked all day long taste and a full meal quickly and easily.

Instant Pot Red Wine Venison Roast

venison roast*

Tbsp. balsamic vinegar

Tbsp. herbs d’ Provence*

pepper

yellow onion,

parsnips,

gold potatoes,

Tbsp. arrowroot powder (or cornstarch)

Turn the Instant Pot to &#8220;Saute&#8221; for 10 minutes. 

After about 3 minutes, when it is hot, add the oil and then the venison roast. 

Sear both sides of the meat until browned. 

When the &#8220;Saute&#8221; cycle has finished, add the red wine, balsamic vinegar, herbs d&#8217; Provence, salt and pepper. 

Place the lid on the Instant Pot. Make sure the knob is set to &#8220;Sealing&#8221;.

Set the Instant Pot to &#8220;Pressure Cook&#8221; or &#8220;Manual&#8221; on &#8220;High Pressure&#8221; for 60 minutes. 

Allow the course to run and allow the Instant Pot to naturally release for 10 minutes then carefully perform a manual release. 

Add the onion, carrots, parsnips, and potatoes to the Instant Pot on top of the venison. Toss everything around as best as you can to get some of the liquid on top of the vegetables, but don&#8217;t worry if they&#8217;re not covered. 

Return the lid to the Instant Pot and turn the knob to &#8220;Sealing&#8221;. Set it to &#8220;Pressure Cook&#8221; or &#8220;Manual&#8221; for 10 minutes on High Pressure. 

Allow the cycle to run and immediately perform a manual release. 

Remove the vegetables and the venison from the pot. Simply shred the roast into chunks to serve. 

To make gravy, strain all of the pot juices into a medium saucepot. Whisk in the arrowroot powder. Cook for 5-10 minutes over medium heat until desired thickness is reached. Taste before serving to test seasoning level and stir in salt and pepper if desired. 

The flavors were wonderful !!!!! My roast came out a bit dry so I don't know what I did wrong but I poured some juice on it and a pat of butter and it was perfect ! I'm new to the insta pot so this was the perfect meal for this rainy, cold gray day we're havin here in Nebraska. Thank Ya Allie for puttin together such a delicious receipe that was so easy to follow. I signed up for yer newsletter !

The flavors were nice, but my roast didn't come out "fall apart tender" at all. It was pretty tough. I was very careful with the searing, so it wasn't that. I think high heat for 60 minutes might be too long. Otherwise, the flavor was delightful.

I made this with a 2lb roast. It wasn’t “fall apart “ but was still very tender and the flavors were great. I did the roast for 50 minutes then added the veggies (didn’t have parsnips so added more carrots and potatoes). Had to add another 5 minutes pressure cook to get them perfect. Was a great easy recipe and will definitely make it again. Once my hubby gets another deer 😊 thanks for your wonderful venison recipes...I’m new to cooking venison and you are a great resource!!

Never made a roast before in my life and this turned out awesome. Hands down, best roast I've ever had. The meat shredded apart easily with a fork and the flavor was perfect! Thank you!

This recipe was excellent!!.  I cooked a 2.75 lb. inside blade venison chuck roast from frozen.  I did extend the cooking time a bit.  The first cook was 60 minutes with a 10 minute release and the second cook was 15 minutes with a 30 minute release.  The texture was a perfect pot roast tenderness that did not shred but still held together when sliced cross grain.  As in beef, I expect that cuts from the venison chuck (shoulder) are more suitable for this technique than roasts from the round (rear leg).

Was SO good! Thank you for the time it takes to put these together. I know you get paid a little from advertising... but it takes time to test and take pics and get it just right. THANKS!
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This was a great, easy recipe!!! My venison roast was so tender (pulled apart with a fork) and the flavor was perfect. I think I could have served it to people who don’t like venison and they never would have known. Thanks for helping me cook such a yummy meal.

I am not sure what went wrong, but I followed everything on the recipe.  We have had excellent success with Instant Pot recipes, but this was terrible and we threw it away.  The meat (Axis Roast) was tough, my guess is you needed to cook this 30 minutes or more longer, but after 90 minutes and then 25 minutes more - it should have been a slow cooker recipe.

We had a 6 1/2 lb. bone-in cut. It was a young deer. I didn't include the vegetables (I can't eat onions). I substituted lots of garlic for the onions. I used 2 cups Bota Nighthawk Red wine and 2 cups homemade beef bone broth. I cooked it in the instant pot on high pressure for 75 minutes. 

I used corn starch to thicken the broth we poured over mashed potatoes and roasted brussel sprouts. It was a yummy treat we will DEFINITELY try again after a (hopefully) successful hunting season.

The same combination may work well with goose if you can determine a good cooking time!

Fantastic recipe!  I will keep this and use it anytime I make a venison roast or stew.  I started from frozen so I have a few lessons learned.  Because it was frozen, I didn't get to sear it but it didn't seem to make any negative difference.  I set it for 45 minutes and put all the liquid and seasonings in.  I had to use an onion soup mix since herbs are limited during quaratine! lol.  I love the wine and balsamic together and I think that makes the sauce so delicious!  Anyway, I decided to roast my veggies and potato because it was getting so late the the pc takes time to come to pressure.  With that said, 60 minutes would have been better and I should have followed your directions on that note, at a minimum.  Again, it was frozen and 45 minutes lead to a cooked and tender roast.  60 minutes would have had it falling apart, fork tender, which I prefer.  This will be my forever recipe for a venison roast.  I've made many and this was by far the best!  Thank you....

This recipe was east to follow and delicious. I used beef broth because I do not like wine and didn't have any, but it turned out just fine. We process our deer ourselves usually and I used what my dad and I call the "football roast" from the hind quarter. It looks like the roast pictured in this recipe was a flatter cut of meat and mine was more round...like a football. Because of this, my roast was not fall apart tender in the middle, however it didn't take much effort to shred either. If I use my football roast again I may add 10-20 minutes extra next time. Oh! and I added a few shakes of Worcestershire sauce. Other than that (and it wasn't even a big deal) this recipe was delicious and I definitely recommend it. It's bookmarked for good in my "Favorite Recipes".

Dry as heck... ruined my venison. Miserable recipe

Very tasty! Family loved it. I used a top round and a bottom round on venison. No matter how I cook them they still always seems a little dry.

A hunk of beef slowly braised in red wine, herbs and garlic makes for a classic pot roast that’s also easily customizable: Add the root vegetables and herbs you like best. The tough chuck roast needs about eight (or more) hours in a slow cooker to become fork tender, but the vegetables are better with a shorter cook time, so add them about four hours after the start. (If this is impossible because you’ll be gone all day, you can add the vegetables in the morning; just make sure you cut them into large chunks and know that the vegetables will be quite soft.) Optional quick-pickled onions add welcome bright flavor and make this simple dish feel special.

Slow Cooker Pot Roast

vegetable oil

garlic cloves,

red wine vinegar

woody herb sprigs,

unsalted butter,

flour (optional)

onions

Kosher salt

Season the beef generously all over with about 1 heaping tablespoon salt. Heat the oil in a large skillet over medium-high. Add one chunk of the beef and sear on one side, undisturbed, until deeply browned, 5 minutes. Using tongs, remove the first chunk and place it in a 6- to 8-quart slow cooker. Repeat with the second and third pieces, searing one side and then placing the beef in the slow cooker. (You can certainly brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.)

Add the pearl onions and garlic to the skillet. Season lightly with salt and generously with pepper and cook, stirring, until just softened, 3 minutes. Pour in the red wine, vinegar and 1/2 cup water. Scrape up the browned bits with a wooden spoon or spatula and let the mixture come to a bubble. Tip the mixture into the slow cooker, and add the herbs. Cover and cook on low for 4 hours.

Make the pickled onions, if desired: Bring the vinegar and the sugar to a boil in a small saucepan over high. Add the pearl onions and a generous pinch of salt. Cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute, then remove from heat. Set aside at room temperature to pickle until ready to serve, at least 1 hour. (Ideally, make the pickled onions in the morning, when you prep the dish. You could even make them up to 5 days ahead and store them in a sealed container in the refrigerator.)

Uncover the slow cooker, flip the pieces of beef with tongs, and add the root vegetables, pushing them under the liquid. Cover and cook on low until the beef and vegetables are both very tender, an additional 4 to 5 hours. Check to see if the meat is tender by testing it with a fork; it should be juicy and flavorful, and pull apart easily. If the meat is not yet tender, cover and cook another 1 to 2 hours. (The amount of time can depend upon the leanness or fattiness of your cut, or how hot your slow cooker runs.) Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. Drizzle some cooking liquid over the top of the beef and vegetables, and top with drained pickled onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the fat and freeze the remaining liquid as beef stock.

If you’d prefer a thicker gravy, strain the cooking liquid into a medium pot and bring it to a boil over medium-high heat. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with the drained, pickled onions. Serve extra gravy on the side.

Cod in Red Wine Sauce

port

Italian parsley

Heat 1 teaspoon of the butter and the oil in a large skillet over medium heat. Add the cod and sauté just until cooked through, about 2 minutes per side, turning the cod carefully with a wide spatula. Remove the cod to a plate and keep warm.

Place the shallots in the skillet and sauté until softened, about 1 minute. Add the wine and cook, stirring and scraping the bottom of the skillet with a wooden spoon, until reduced by half, about 5 minutes. Stir in the vinegar and port. Cook for 1 minute longer. Cut the remaining teaspoon of butter into small pieces and whisk it into the sauce. Season with the salt and pepper. Strain.

Spoon the sauce into the center of 4 plates. Top with a cod fillet and sprinkle with parsley. Serve immediately.

White wine lentils with mustard and thyme are creamy, flavourful, filling, simple to prepare, and only require about 10 ingredients.

WHITE WINE LENTILS WITH MUSTARD & THYME

cashews,

yeast

shallots, small dice

thyme leaves, minced

dry white wine

lentils,

vegetable stock

Dijon mustard

mustard

sea salt and ground black pepper,

flat leaf parsley leaves, chopped

In an upright blender, combine the drained cashews, nutritional yeast, and water. Blend until completely smooth and creamy. Set aside.

Place a large saucepan or small soup pot over medium heat. Once the pan is hot, add the oil and swirl it around. Add the shallots to the pan and stir. Stir and sauté the shallots until they are quite translucent and soft, about 6-7 minutes. Add the thyme and garlic to the pot and continue to sauté until the garlic is quite fragrant, about 1 minute.

Pour the wine into the pot and stir. Bring it up to a strong simmer and let the alcohol cook off for a minute or so. Then, add the lentils to the pot and stir. Add the vegetable stock to the pot and stir once more.

Bring the white wine lentils up to a boil and then lower the head to a simmer. Put a lid on the pot and let the lentils cook until tender and most of the liquid is absorbed, about 25 minutes. Check in on the lentils and stir them up here and there.

Once the lentils are tender and there&#039;s just enough liquid to cover them, add the Dijon mustard and grainy mustard and stir. Add the cashew cream that you made earlier to the pot and stir. Season the mixture liberally with salt and pepper.

Check the white wine lentils for seasoning and adjust if necessary. Then, stir in the chopped parsley. Serve hot!

This is a classic, comforting pot roast, rich with red wine and onions. A pressure cooker works wonders on tough cuts of meat like the chuck roast called for here; the roast is braised to tenderness in a fraction of the time it would take in the oven. The trick to this perfectly cooked meal is timing: Pop the vegetables into the pressure cooker just for the last few minutes of cooking, so they are tender but not overly softened. The optional quick-pickled onions give the mellow beef and sweet vegetables an appealing tangy pop. If you’re short on time, you don’t need to thicken the cooking liquid to make a gravy; just drizzle some pan juice over the top and call it a day.

Pressure Cooker Pot Roast

beef chuck roast,

root vegetables,

Season the beef generously all over with about 1 tablespoon salt. Using the sauté setting, warm the oil in a 6- to 8-quart electric pressure cooker. Add one chunk of the beef and sear one side until deeply browned, about 5 minutes. Remove the first chunk and repeat with the remaining chunk, searing one side. (You can brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.) If the pressure cooker gives you a “hot” error, simply turn it off and use residual heat to cook. When it cools, turn the sauté setting back on.

Add the pearl onions and garlic; season with salt and pepper. Cook, stirring, until the garlic is softened, about 2 minutes. Pour in the wine, vinegar and 1/2 cup water; season generously with black pepper and lightly with salt. Using a metal or wooden spoon or spatula, scrape up all the browned bits on the bottom of the pot. Turn off the sauté setting. Add the herbs and nestle the beef into the liquid. Cook on high pressure for 1 hour.

Make the pickled onions, if desired: Bring the vinegar and sugar to a boil in a small saucepan. Add the pearl onions and a generous pinch of salt and cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute. Remove the mixture from heat and set aside at room temperature to pickle for at least 1 hour. (You can make the pickled onions up to 5 days ahead; store them in a sealed container in the refrigerator.)

Allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually. Add the vegetables to the pot, tucking them below the liquid. Cook on high pressure until the beef and vegetables are both tender, an additional 4 minutes. Quick-release the pressure by twisting the pressure knob to vent, then open the lid. Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. At this point, you can simply drizzle some cooking liquid over the top of the beef and vegetables, and top with the drained, pickled pearl onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the layer of fat and freeze the remaining liquid as beef stock.

If you’d prefer a thicker gravy, strain the cooking liquid and return it to the pot. Using the sauté function, bring it to a boil. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with drained, pickled onions. Serve extra gravy on the side.

Serve up this iconic Australian dish to your family and they'll love you for it.

Beef, red wine and mushroom pies

frozen shortcrust pastry, thawed

rashers rindless bacon, chopped

eschalots, finely chopped

flat mushroom, chopped

garlic, crushed

beef mince

beef stock

rosemary, chopped

puff pastry, thawed

Milk,

Tomato sauce, to serve

Slow cooked beef in a rich savory sauce with braised pearl onions and sautéed mushrooms!  Heaven!

Julia Child's Boeuf Bourguignon

bacon (sliced crosswise 1/4" thick pieces)

beef chuck

carrot

onion

flour

red wine (full bodied)

beef stock (or broth)

garlic (mashed)

bay leaves

butter

parsley

beef broth (or stock)

white mushrooms (stems removed, quartered)

chopped parsley

Preheat the oven to 450°.

In a large dutch oven, heat the olive oil until glistening over medium high heat.  Add the bacon and cook for several minutes until lightly browned and fragrant.  Scoop the bacon with a spoon, tilt against the side of the pan to drain excess grease and transfer to a large, shallow bowl.

Use several paper towels to dry the pieces of beef (if they're not dry, they won't brown) and add them in batches to the dutch oven to brown.  Brown the beef on all sides and then transfer the pieces to the bowl with the bacon.  Continue until all the beef has been browned.

Add the onions and carrots to the dutch oven and brown them, stirring occasionally.

Return the beef, bacon and any drippings to the dutch oven.  Add the salt and pepper and stir to combine.  Sprinkle with the flour and stir until the meat and vegetables are well coated.  Put the dutch oven uncovered into the hot oven and cook for 4 minutes.  Stir the contents of the pot and continue to cook for an additional 4 minutes. (this will give the meat a nice crust).

Reduce the oven temperature to 325°.

Add the wine to the pot and add enough beef stock to barely cover the meat.  Stir in the tomato paste, garlic, thyme and bay leaves.  Cover the pot tightly with a lid and place back in the oven.  Braise for 3-4 hours or until the beef is tender.

While the beef is cooking, prepare the onions and mushrooms.

Tie the parsley and thyme into a bundle with kitchen string. In a large enameled pan, heat the butter and olive oil over medium high heat until the foam has subsided from the pan.  Add the onions and cook until they are lightly browned.  Add the herbs, bay leaf and beef stock and bring to a simmer.  Reduce heat to a medium low, cover and cook for 30-40 minutes -- until most of the liquid has evaporated.  Transfer the onions to a bowl and set aside.

For the onions

In a large skillet heat half the olive oil and butter until the foam from the butter begins to subside.  Add half the mushrooms to the pan and cook until browned.  They will first absorb the oil, and then begin to brown...  do not crowd the mushrooms in the pan.  Transfer cooked mushrooms to the same bowl as the onions.  Continue with the remaining mushrooms, by heating the oil and butter until the foam subsides, adding the mushrooms and then browning them evenly.  Transfer mushrooms to the bowl and set aside.

When the meat is tender, use a slotted spoon to transfer it to a bowl -- Set a strainer over a medium bowl and strain the vegetables and broth through the strainer.  Press lightly on the vegetables to get as much sauce from them as possible without pushing through the solids.  Transfer the beef back to the pot and pour the sauce over the beef.  Add the mushrooms and onions (I saved a few carrots too, because I love them).

Heat the contents through on the stove top and serve with crusty bread and a good red wine.

For the mushrooms

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Butternut squash casserole

onion,sliced

garliccloves, crushed

cumin seeds

paprika

sweet potato,cubed

red pepper,deseeded and chopped

butternut squash(about 550 grams/1lb 4 ounces), peeled and chopped

can chopped tomato

bulgur wheat

spoonfuls Greek yogurt

cheddarcheese

In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.

Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.

Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

This 2006 recipe from Mark Bittman takes that workhorse of the kitchen — the egg — and makes it a bit more glamorous. By cooking the eggs in simmering red wine, they become something even greater, worthy of a simple, but still indulgent, dinner.

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